Artisan line

MINIPIZZA 300/600 Group

A leveling MINIPIZZA III machine with orthogonal sheeting rollers is used. The machine shapes the cold dough with different sizes and weights. The machine is fed manually or automatically by a dough divider.
A conveyor belt with printed disks for reference on which the disks of dough are placed, feeds a tunnel oven.
During the transfer to the oven, a dosing device drop off the tomato that is spread by another device.